Dumpling fillings ingredients recipe in bulk measurement
- 400 grams Chinese Bok Choy
- 150 grams Pork
- 5 grams Gingergrated
- 5 grams spring onionsfinely chopped
- 10 grams Salt
- 5 grams Pepper
- 15 grams Sugar
- 10 grams Oil
- 50 grams Water
Dumpling Skin Ingredients in bulk measurement
- 500 grams Flour
- 300 grams Water
- 2.5 grams Salt
Chinese dumplings or jiaozi have a history of more than 1800 years (!!!) and have become a cultural heritage of China. These pork & cabbage dumplings recipe comes from Chef Sam Wu of Australia’s New Shanghai restaurants.
- Combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and Chinese cabbage . Stir until well mixed.
- In a large mixing bowl, pour in water. Mix in yeast. Add sugar, salt and oil. Sift in flour.
- Combine all the ingredients well. Knead into a smooth dough and the surface is not sticky.
- Transfer into a greased bowl, covered. Rest for 10 minutes.
- Transfer the dough onto a clean surface. Roll it into a long tube. Cut into 8 to 10 equal portions.
- Roll each portion into a ball shape. Flatten with your palm and roll each into a disc with a rolling pin. Wrap a spoonful filling inside, pinch the seam. Repeat this step to finish all the remaining dough disc
- Cover and rest at room temperature for 10 minutes.
- Place 1 heaping teaspoon of pork filling onto each wonton skin.
- Moisten edges with water and fold edges over to form a triangle shape.
- Roll edges slightly to seal in filling.
- Set dumplings aside on a lightly floured surface until ready to cook.
- Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve